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Homemade veg noodles served in a ceramic bowl
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5 from 4 votes

Veg Noodles Recipe

Veg noodles recipe is a very easy to make quick dinner for weeknight that you can make in flat 20 minutes from scratch. Loaded with vegetables, this dish is very flavorful, comforting & tastes just like the ones from your favorite Chinese restaurants.
Making vegetable noodles at home really easy and you do not need any special ingredient or equipment. You can add as many vegetables as you like, use or skip sauces and make a delightful bowl of piping hot noodles in no time.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: main
Cuisine: Indo chinese
Keyword: veg noodles, vegetable noodles
Servings: 3
Calories: 431kcal
Author: Harini


  • 250 grams noodles
  • 2 carrots chopped
  • 6 baby corns chopped
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 1/4 cup finely chopped cabbage
  • 2 tablespoons finely chopped spring onion whites
  • 1/2 tablespoons finely chopped spring onion greens
  • 1 inch ginger peeled and crushed
  • 3 garlic cloves peeled and crushed garlic
  • 1 1/2 teaspoons soy sauce
  • 1/2 tablespoon vinegar
  • 2 tablespoons soy sauce low sodium
  • 1 teaspoon pepper powder
  • 1/2 teaspoon sugar
  • Salt
  • 4 teaspoons sesame oil


Boiling Noodles

  • Cook noodles according to package instructions.
    I cooked mine until soft in salted boiling water. Bring 5 cups of water to a rolling boil and add a pinch of salt and 1/2 teaspoon oil. Add the raw noodles.
    raw wide rice noodles ready to be cooked
  • Cook until the noodles are al dente, boiled yet with a bite in medium heat. The boiled noodles should not be mushy.
    boiling rice noodles in water
  • Drain excess water from the cooked noodles and rinse in cold water few times. Spread the drained noodles on a wide plate and add few drops of oil. Set aside.
    cooked rice noodles for Thai drunken noodles

Stir Fry Vegetables

  • Heat oil in a wok or a heavy skillet over high heat, add minced ginger 3 cloves garlic, chili flakes, grated galangal if using, finely chopped spring onion whites. Saute in high heat for 2 minutes.
    sauteing onion, ginger garlic and choli flakes in peanut oil
  • Add all the veggies and saute in high heat for 2 more minutes.
    chopped vegetables added to sautéed ginger garlic
  • The vegetables will turn a bit soft. Add salt and pepper to taste and mix well.
    vegetables sautéed for drunken noodles
  • Now add the sauces- 1 tablespoon soy sauce, 2 teaspoons chilli sauce, 1/2 tablespoon vinegar and `1 teaspoon palm sugar or brown sugar.
    sauce added for pad kee mao
  • Saute in high heat for 2-3 minutes. Now move the vegetables aside and add 1 tablespoon water to the very hot pan. Close the pan tightly immediately. Let the vegetables cook in steam for 2 minutes. Open the pan and saute once in high heat.
    sauce tossed in vegetables over high heat

Make Vegetable Noodles

  • Now add the cooked al dente noodles to the stir fried vegetables.
  • Toss in high flame using tongs until well combined. Add finely chopped green onion. Adjust seasonings if needed. Mix well. Serve veg noodles immediately.
    veg noodles recipe


Cooking noodles- Key to make any good noodle recipe is to boil noodles perfectly. The noodles should be cooked with a bite, known as al dente. If the boiled noodles are very soft, they will turn mushy while tossing them with sauces in high heat.
Always follow the package instructions but cook them 1 minute less than what is mentioned. It always works for me. Also adding oil while boiling noodles prevents them from turning sticky. Once the noodles are boiled, rinse them in cold water and spread in a wide plate to prevent them from clinging.
Vegetables- You can use any and all the vegetables that you would use in Asian stir fry recipes. I usuall vary the vegetables according to what I have handy.
Here I have added some pok choy as they add a wonderful slightly bitter flavor to the noodles which we love. Whichever veggies you use, make they are cut into thin strips of uniform size. This helps in cooking them perfectly in high heat.
Oil- Use sesame oil if possible for this veg noodles recipe. It lends a wonderful flavor and taste. If you don't have it you can try peanut oil or any vegetable oil. Do not olive oil for this dish though.
Sauces- Honestly, this dish can be made absolutely without sauces too. I used to make veg noodles for my daughter with just salt, pepper and a dash of lemon juice instead of vinegar while she was very young kid. If you skip the sauces, the taste of the noodles will be different but good.
Here I have used soya sauce (soy sauce is often called soya sauce here), chilli sauce and rice vinegar. You can even green chilli sauce if you like. For a spicy noodles you could add 2 minced green chilies along with ginger or add 1/2 teaspoon red pepper flakes.
Use a Chinese wok or broad heavy pan- To get the authentic taste and flavor use a good Chinese wok for stir frying vegetables and noodles. A wok is a heavy broad pan used for Chinese recipes. If it is unavailable you can use a heavy cast iron or steel pan.
Stir fry in high heat- Make to sure maintain highest heat and swiftly saute the vegetables and noodles in this recipe. We want the vegetables to be cooked yet retain their crunch and color.


Serving: 3people | Calories: 431kcal | Carbohydrates: 77g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 874mg | Potassium: 535mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8003IU | Vitamin C: 57mg | Calcium: 46mg | Iron: 2mg